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Author Topic: Restaurant Spice Mix  (read 14,607 times)

AI Summary
The discussion revolves around a spice mix used in a restaurant, primarily consisting of paprika and turmeric, which is considered less overpowering than traditional spices like garam masala. Participants agree that using fewer strong spices can lead to better-tasting curries, with some suggesting the use of fresh chilies and salt to enhance flavor. A consensus emerges that a simpler spice mix can yield improved results in curry preparation, with several members sharing their experiences and adjustments to their cooking methods.

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Offline pete

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Restaurant Spice Mix
« on: May 26, 2005, 08:46 PM »
One of the restaurant demos I had, used a spice that was mixed locally at a shop.
I bought some more the other day.
In the photo you can see it compared to paprika.
In fact I think Paprika and Turmeric are the major parts of the mix.
It's only slightly hot to taste
This spice mix is all they use at the restaurant, except for chilli (and whole spices)
In Kris Dhillons recipe she uses paprika and turmeric to make her base.
We have been saying quite a bit lately about overspicing.
I think the way forward involves less strong spices.

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Offline blade1212

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Re: Restaurant Spice Mix
« Reply #1 on: May 26, 2005, 08:54 PM »
Interesting Pete............ yes, maybe turmeric + paprika along with a small amount of tomato paste per the other thread going at the moment
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Offline DARTHPHALL

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Re: Restaurant Spice Mix
« Reply #2 on: May 26, 2005, 10:35 PM »
The kd recipe is very close & it has Paprika in so i agree this could be a step forward & again it would be quicker & cheaper so logically a Take-away would do it would they not ???
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Offline DARTHPHALL

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Re: Restaurant Spice Mix
« Reply #3 on: May 26, 2005, 11:37 PM »
& one more thing yes i agree my local makes less harsh tasting Curries ( even the bloody hot one`s) so we may end up omitting some spices. Garam Masala seems to be a major contender for the boot judging by this forum how`s it go less is more . As the years pass by I'm using less & less but getting much better results how about everyone else ? replacing extra hot chili powder with fresh chilies pureed seems also to improve the taste.
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Offline pete

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Re: Restaurant Spice Mix
« Reply #4 on: May 27, 2005, 08:11 AM »
Quote from: DARTHPHALL on May 26, 2005, 11:37 PM
fresh chilies pureed seems also to improve the taste.
Pureed chillies sounds a very good idea.
When I use chillie powder, I get the heat but also get the powdery taste!
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Offline DARTHPHALL

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Re: Restaurant Spice Mix
« Reply #5 on: May 27, 2005, 08:36 AM »
I agree its a very overpowering,  yet flat & sterile taste that is very hard to not notice. When you make a v good Curry its the only thing that stops it being a perfect Curry , even i use less to achieve the taste i require, i find 12 green Bird`s eye chillies with with 2 Desert Spoons of extra hot Chili powder ( for a 3 Curry batch) will give the heat but even then there is that underlying flat taste, thats why I'm also using for fresh Tomatoes to give that sour/sweetness in my Vindalloo/Tindalloo with some salt & i get a very good balance  ;D ;).
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Offline Curry King

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Re: Restaurant Spice Mix
« Reply #6 on: May 27, 2005, 12:43 PM »
Pete you say you buy this spice mix made up, do you know whats in it or what they call it?

Cheers
cK
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Offline pete

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Re: Restaurant Spice Mix
« Reply #7 on: May 27, 2005, 12:54 PM »
Quote from: Curry King on May 27, 2005, 12:43 PM
Pete you say you buy this spice mix made up, do you know whats in it or what they call it?

Cheers
cK
The man, who gave me the home cooking demo, is the uncle of the man who owns the shop.
They are keeping the business in the family (good idea too)
He mixes and supplies all the spices for the restaurant.
He just calls it "the restaurant mix"
It's kept in a large plastic drum about two foot tall.
I have tasted it as a powder and compared it to other spices I have.
I will try to duplicate it.
The bulk is definitely paprika (which keeps being called tomato powder by the chefs)
The next largest is turmeric and probably just a dash of curry powder.
It's quite unspicy compared to cummin or garam masala
I think all these chefs do things a little differently, so I wouldn't think all restaurants use this exact mix
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Offline Curry King

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Re: Restaurant Spice Mix
« Reply #8 on: May 27, 2005, 01:12 PM »
Oh yes im sure every chef has his own version of the spice mix
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Offline Yellow Fingers

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Re: Restaurant Spice Mix
« Reply #9 on: May 27, 2005, 02:31 PM »
Quote from: pete on May 27, 2005, 12:54 PM
The bulk is definitely paprika (which keeps being called tomato powder by the chefs)

Is it possible that it actually is tomato powder? I haven't seen such a thing but I have no doubt that it's available. I just tasted some raw paprika which was admittedly past its best and I would describe it as sour with a small amount of chilli heat and the vaguest hint of tomato flavour. Hardly worthy of being labelled tomato powder. I just wonder why they would call it tomato powder?
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